We ask spice master Lior Lev Sercarz, owner and founder of New York spice sourcing and blending company La Boîte, to come up with a Passover macaroon that is something to actually look forward to. The result: the halvaroon, a dessert that calls on tahini and warm Middle Eastern spices for a bite that's a far cry from the cloying, oddly textured cookies of childhood seders. Note: If you're keeping kosher for Passover, a dusting of confectioners' sugar won't do, as it contains cornstarch—so simply leave it off or make your own substitute with potato starch.
To learn more, read “Passover Macaroons That Actually Taste Good.”
Recipe adapted from Lior Lev Sercarz, La Boîte, New York NY
Yield: About 18 Macaroons
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
1½ cups unsweetened coconut, shredded
2 tablespoons tahini
⅓ cup halvah, tightly packed
2 tablespoons sugar
2½ teaspoons La Boîte Yemen spice (or sub 1¼ teaspoons each cinnamon and ginger)
1½ teaspoons amchoor (or sub cardamom)
2 egg whites, beaten to soft peaks
⅛ teaspoon salt
Confectioners' sugar for dusting (optional)
1. Preheat the oven to 350°. Line a cookie sheet with parchment paper.
2. In a mixing bowl, combine the coconut, tahini, halvah, sugar, Yemen spice and amchoor. Gently fold in the egg whites. Scoop the batter by the tablespoon and place the mounds on the lined cookie sheet.
3. Bake for 11 to 12 minutes, until turning slightly golden, and allow them to cool completely before serving.
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